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Chocolate Chess Tartlets

Prep time 20 mins
Bake time 25 mins
Yield Makes about 6 dozen


  • 1 1/2 cups sugar
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 tablespoons cornmeal
  • 1 tablespoon all-purpose flour
  • 2 teaspoons white vinegar
  • 1/2 cup butter, melted
  • Dash of salt
  • 3 large eggs, lightly beaten
  • 5 (2.1-oz.) packages frozen mini phyllo pastry shells, thawed
  • Garnish: thawed frozen whipped topping

How to Make It

  1. Stir together first 7 ingredients until blended. Add eggs, stirring well. Spoon about 1 heaping tsp. chocolate mixture into each pastry shell, and place on 2 large ungreased baking sheets.

  2. Bake at 350° for 25 minutes or just until set. Remove to wire racks, and let cool completely. Garnish, if desired.

  3. Note: For testing purposes only, we used Athens Mini Fillo Shells. Store tartlets in an airtight container up to 3 days.